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Slow-Cooker Chickpea Stew with Apricots


2 (15oz) cans chickpeas/garbanzo beans, drained and rinsed
1 (28oz) can diced tomatoes
15oz no-chicken broth
3T Earth Balance butter
1 onion, finely chopped
3 cloves garlic, minced
3/4c turnip, peeled and chopped
1/2c dried apricots, chopped (I used Turkish dried apricots)
zest of 1 lemon
1t cumin
1/4t ground coriander
1/2t salt
1t sugar
pinch of cayenne pepper (or more to taste)
cilantro, chopped
lemon wedges



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